Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c08238
Abstract: In a previous investigation, "moist incubation" was described as a novel postharvest treatment for cocoa and the aroma composition of the resulting cocoa nibs was compared to unfermented and fermented cocoa nibs. For this treatment,… read more here.
Keywords: made moist; cocoa; aroma composition; fermented cocoa ... See more keywords
Molecular Aroma Composition of Vanilla Beans from Different Origins.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c04775
Abstract: The demand for natural Vanilla has increased rapidly, creating the need for more potential sources of high-quality Vanilla essence. Understanding the geographical influences on the aroma profile of Vanilla is essential. This study demonstrates the… read more here.
Keywords: molecular aroma; composition vanilla; aroma composition; vanilla ... See more keywords
The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27248745
Abstract: As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics… read more here.
Keywords: cheese ripened; aroma composition; composition koryci; koryci ski ... See more keywords